DETERMINATION OF FLAVONOIDS AND ANTIOXIDANT ACTIVITY IN LAPHET LABORATORY PROCESS AND TEA (CAMELLIA SINENSIS) PRODUCTS BETWEEN CHINA AND MYANMAR

In this study, the effect of extraction method on the flavonoids and antioxidant activity was investigated. The flavonoid contents of Laphet(fermented pickled tea leaves) possessed more than twice as much than fresh tea leaves. Chinese green tea had higher flavonoid contents than Myanmar green tea. But Myanmar black tea’s flavonoid contents were higher. In laphet, both countries tea’s products possessed similar contents. Antioxidant activity of tea extracts were determined by using DPPH assay. The antioxidant activity of Laphet increased slightly from fresh tea leaves after fermentation. The comparison of tea products between China and Myanmar, Chinese green tea possessed the higher antioxidant activity than Myanmar green tea. But Myanmar’s black tea and Laphet contained more antioxidant activity than china tea products. According to the results, Chinese green tea may give healthier than other tea because Chinese green tea possessed the highest flavonoids (214.44±2.98 mg/g) and antioxidant (85%) activity.